老虎坚果粉-酸复合物的结构和消化特性:从多尺度表征的洞察力
Zhi-Cheng Li1, Zhen-Shan Zhang1, Zheng-Lin Yu1
1College of Food Science and Technology, Henan University of Technology, NO.100, Lianhua Street, Zhengzhou, 450001, PR China.
International journal of biological macromolecules
|February 5, 2026
概括
优化使用7.5%酸的老虎坚果粉-酸复合物显示出增强的V型结晶性和增加的耐性粉含量. 这些复合物表现出酶消化能力降低和物理化学性质改变,具有作为功能性食品成分的潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 虎坚果粉 (TNS) 是一种有价值的碳水化合物来源.
- 粉-脂质复合物可以改变粉的特性,影响消化能力和功能.
- 劳里克酸 (LA) 是一种和脂肪酸,具有复杂形成的潜力.
研究的目的:
- 用老虎坚果粉和劳里克酸制备和表征粉脂复合物.
- 研究劳里酸度对TNS复合物的结构,物理化学和消化特性的影响.
- 评估这些复杂物作为功能成分的潜力.
主要方法:
- 粉-脂质复合物的制备,具有不同度的酸.
- 使用X射线衍射 (XRD) 和富里埃变换红外光谱 (FTIR) 的结构特征.
- 评估物理化学性质,包括可溶性,膨胀力和冷解稳定性.
- 酶性消化性测定和耐性粉 (RS) 含量的确定.
主要成果:
- 通过7.5%的酸,可以达到V型晶体结构的最佳形成和最高的相对晶度.
- 与原生TNS和其他LA度相比,7.5%的LA复合物表现出明显较低的酶消化能力和更高的耐性粉含量.
- 过多的酸 (>7.5%) 对结构完整性产生了负面影响,并增加了协同作用.
- 溶解性和膨胀力等物理化学性质得到了修改,显示了消化阻力和稳定性之间的权衡.
结论:
- 虎坚果粉-酸复合物可以量身定制,以提高耐性粉含量并降低消化能力.
- 7.5%酸的度优化了V型晶体结构的形成,并改善了消化功能.
- 这些发现支持使用TNS-LA复合物作为开发具有特定健康益处和交付应用的新型粉基系统的功能成分.
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